ready to rehydrate your dried starter?

Your just a few days away from a bubbly, active starter - grab a kitchen scale!

Day 1

Add 10 grams dried starter (full packet) plus 20 grams lukewarm spring water to a clean jar.

Let sit 20-30 minutes

Stir, then add 20 grams unbleached flour

Day 2

Discard approximately half of the contents of the jar. Then "feed" by adding 20 grams room temperature spring water and 20 grams unbleached flour.

Days 3-5

Follow instructions for day two the next 3 days. (Discard half, then feed)

Feed daily until your starter:

Doubles in 4-6 hours
Smells pleasant (almost floral)
Is bubbly and active

If you purchased Mom's starter with the 8 oz canning jar- when you are ready to feed for baking, move your starter to a larger jar. When you discard, you should have approximately 25 grams of starter left. You need 100 grams for Mom's Original Sourdough loaf (recipe below.) Feed 45 grams water and 45 grams flour. This will leave you with some leftover to continue feeding and baking!

Mom's Tips

Mom uses Kirkland's Organic All Purpose flour. However, feel free to use any flour as long as it is unbleached.

Purchase spring water from the grocery store. Tap water usually contains chlorine and Chloramine which will slow the fermentation process. Spring water contains trace minerals which act like nutrients for yeast and lactic acid bacteria which will build a stronger structure in your starter. You can try filtered water, but Mom never has so I can't tell you how well it works (or not.)

If you purchased starter with the 8 ounce canning jar - this jar is only going to be good for the first few days of feeding. When you are ready to feed enough to bake with transfer and feed in a larger container.

Have one of our live starters?

Caring for Your Live Sourdough Starter

Here’s how to keep your Mom’s Bread Co. starter happy and thriving! With just a little care, your starter will stay strong and ready to bake whenever you are.

What You’ll Need

A clean glass jar or container
Flour (any unbleached type works great)
Bottled Spring water
A spoon and a kitchen scale

If You Bake Often

If you bake every day or every few days, keep your starter at room temperature.

Scoop out (or “discard”) about half of your starter — this keeps it from growing too large.
Add equal parts flour and water (about ½ cup each, or 50g each if you’re weighing. This is called a 1:1:1 ratio.
Stir well and leave it loosely covered on the counter.
Feed it about once every 24 hours, or sooner if it’s bubbly and starts to fall.

If You Bake Once a Week (or Less)

If you’re not baking often, your starter can rest in the fridge between bakes.

Give it a feeding before refrigerating (equal parts starter, flour, and water).
Let it sit at room temperature for an hour or two so it starts bubbling.
Then cover it and pop it in the fridge.
Once a week, or the day before baking, take it out, let it warm up, and feed it again.

A Happy Starter Looks Like

Bubbly and a little stretchy
Doubles in size within a few hours of feeding
Smells pleasant — slightly tangy or fruity

When It’s Ready to Bake

Your starter is at its best when it’s light, bubbly, and just starting to fall after a feeding. That’s when it’s strong, active, and ready to raise your dough.

Don’t Worry — It’s Hard to Mess Up!

Even if you forget to feed your starter for a few days, it can usually bounce back with a couple of regular feedings. Be patient, and it’ll come back to life in no time.

Sourdough is definitely a journey - each baker finds a path and does it differently than the next baker. If you enjoy it, spend some time doing your research. Follow bakers on social media, they are fantastic educators. Google is your friend here! There is so much to learn that even Mom doesn't know it all....

Mom's basic original loaf recipe

Makes one loaf

325 g filtered water

100 g active bubbly starter

500 g bread flour (Mom uses King Arthur)

10 g sea salt or pink salt

Step 1: Mix

In a large bowl, stir together the starter and water until mostly dissolved.
Add the flour and mix with your hand or a spoon until no dry bits remain.
Cover the bowl with a towel and let it rest for 30 minutes — this step is called the autolyse and helps the dough hydrate.
Sprinkle in the salt and gently mix or pinch it into the dough until well combined. Add a splash of water to help incorporate.

Step 2: Stretch and Fold

This replaces kneading and helps the dough build strength.

Wet your hand to prevent sticking.
Grab one edge of the dough, stretch it up, and fold it over the center.
Turn the bowl a quarter turn and repeat — do this four times for a full round.
Cover and let rest 30 minutes.

Repeat this three to four times over about two hours, letting the dough rest between sets. By the last round, the dough should feel smoother and hold its shape better.

Step 3: Bulk Fermentation

After the final fold, cover the bowl and let the dough rest until it’s puffy, airy, and has risen about 50 percent. This may take 4–6 hours depending on room temperature.

Step 4: Shape and Final Proof

Lightly flour your counter and turn the dough out
Gently shape it into a round or oval loaf, tucking the edges underneath to create surface tension.
Place the dough seam-side up in a floured bowl or proofing basket.
Cover and refrigerate overnight (8–12 hours) for the final rise and flavor development.

Step 5: Bake

Preheat your oven (and Dutch oven, if using) to 450°F for at least 30 minutes.
Turn your dough onto parchment paper, score the top with a sharp knife, and carefully place it into the hot pot.
Cover and bake for 25 minutes, then uncover and bake another 20–25 minutes until golden brown.
Cool completely before slicing to allow the crumb to set and the flavor to develop.

Tips for Success

Don’t rush fermentation — sourdough loves time. Mom's usually takes 5 hours at 77 degrees.
Every kitchen is a little different, so trust your eyes and hands more than the clock.
If your dough feels sticky, that’s normal. Use damp hands and gentle movements.

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